Parmesan potato gnocchi with diced zucchini, summer squash, mushrooms, and tomatoes coated with a creamy pesto sauce. This creamy pesto gnocchi with seasonal vegetables are delicious and perfect for a quick and easy dinner.
Fall is here! Fall is here! Yay!
Can you believe it? We’re already into October, and yet I feel like 2015 just started yesterday. What!
But now it officially feels like fall because how can we be in October and not be in fall, right? What I love most about this season is seeing the leaves change into so many different colors. I actually go out of my way to see them because if you live in SF, you get zilch. Oh, and of course, how can I forget my love for all the great food that’ll end up on the Thanksgiving table? What do you look forward to most in fall?
Today, I’m introducing to you a fall comfort dish.
I can’t believe it took me this long to finally make another gnocchi dish!
Gnocchi is one of those pastas that I’m kind of addicted to. Not that that says much since I love pasta of all kinds. It’s an addiction I find impossible to kick.
Well, this time we’re making gnocchi in creamy pesto sauce. I used store bought parmesan potato gnocchi (Three Bridges brand), but you can definitely make the pumpkin gnocchi for a more seasonal flavor.
But, oh my gosh! Creamy pesto as a sauce for this gnocchi dish? Love! It’s soo delicious and easy to make and it complements the gnocchi so well. Add in all your favorite vegetables such as zucchinis, summer squash, mushrooms, and grape tomatoes and you have the perfect combination of ingredients for your fall meal.
Each bite of this gnocchi dish is filled with fluffy pillows of dough, creamy pesto, and fresh vegetables. Yes!
First, cook the gnocchi according to the directions on the package. I boiled water in a medium sized pot and cooked the gnocchi for about 2-3 minutes before draining them and running them through cold water. Set these gnocchi aside for now.
In a medium sized skillet, add a little bit of olive oil over low to medium heat. Allow the olive oil to warm for a minute before adding all the diced vegetables except the tomatoes. Cook the zucchini, summer squash, and mushrooms until they’ve softened yet still retain their crunch, about 3-4 minutes. Set these aside or add them to the gnocchi.
Next, pour the heavy cream and milk into the now empty skillet, then add the pesto. You can use store bought pesto or make your own.
Stir and cook until the sauce has thickened. Season with salt if desired.
Pour the sauce over the gnocchi and vegetables. Then add the sliced grape tomatoes. Toss the ingredients until they are well coated.
Grate your favorite cheese over the pasta.
Serve the gnocchi warm.
- 12oz parmesan potato gnocchi
- ½ cup diced zucchinis
- ½ cup diced summer squash
- ½ cup sliced mushrooms
- ½ cup grape tomatoes, sliced
- ¼ cup + 2 tablespoons pesto
- ¼ cup + 2 tablespoons heavy cream
- ¼ cup milk
- Favorite cheese for grating on top
- Finely chopped parsley for garnish
- Cook the gnocchi according to the directions on the package. Cook the gnocchi in boiling water for 3-4 minutes until the gnocchi becomes soft. Then drain the water and run the gnocchi through cold water. Set the gnocchi aside for now.
- In a medium sized skillet, add about a tablespoon of olive oil over low to medium heat. Once the olive oil has heated, add the zucchini, summer squash, and mushrooms. Cook them until they’ve softened yet still retain their crunch, about 4-5 minutes. Drain the vegetables of any liquid and add it to the bowl of gnocchi.
- In the now empty skillet, add the heavy cream, pesto, and milk. Cook over low heat until the sauce has thickened.
- Pour the sauce over the gnocchi and vegetables and add the sliced tomatoes. Toss the ingredients until they are well coated with the sauce.
- Grate cheese on top if desired. Then garnish with finely chopped parsley.
- Serve the gnocchi warm.